Empty Nest Buttermilk Pancakes

1 cup all-purpose flour 1/2 cup cake flour 1/2 teaspoon baking soda 1/2 teaspoon salt1 1/3 cups low-fat buttermilk2 large eggs, separated3 tablespoons unsalted butter, meltedHeat electric griddle to 350 degrees or skillet over medium heat. Lightly grease as needed.In large mixing bowl, stir together flours, baking soda and salt. Set aside.In 2-cup measure or medium bowl, whisk together buttermilk and egg yolks. Set aside.In medium glass or metal bowl that is free of grease, beat egg whites until soft peaks form. Set aside.Pour buttermilk mixture and melted butter into flour mixture. Stir until combined. Batter will appear lumpy. Gently fold whipped egg whites into batter until combined. Do not overmix or deflate.Spoon onto hot griddle and cook 1 to 2 minutes on each side until lightly browned. Keep warm in 200 degree oven. Serve hot.Serves two.Variations: For zesty cakes, stir in 1 1/2 teaspoon orange extract into buttermilk mixture and sprinkle 1/2 cup mini chocolate chips on pancakes just after spooning on griddle/skillet. Cook as directed. Garnish with mandarin oranges segments.For spicy cakes, stir 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg into flour. Fold in 1/2 cup chopped nuts along with egg whites. Cook as directed. Garnish with whipped cream.For savory cakes, fold in 1/2 cup cooked crisp bacon with egg whites. Cook as directed. Serve with real maple syrup.Nutrition values per serving without garnishes: 618 calories, 25 g fat (13 g saturated fat), 20 g protein, 77 g carbohydrates, 2 g fiber, 268 mg cholesterol, 1,083 mg sodium.Salt sense: To lower the sodium by 1/2, omit the salt.